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Mushroom Crescent Snacks Recipe

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This recipe for Mushroom Crescent Snacks, by Brenda Zogg, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Brown mushrooms and onions in butter until tender adding garlic for the last minute or so. Stir in lemon juice and worcestershire sauce. Cook until liquid evaporates. Set aside. Separate crescent dough into 2 rectangles. Press in an ungreased 9x13 pan pinching seams together and up the sides 1/4 inch. Spread the rolls with the cream cheese. Top with the mushroom mixture and sprinkle with the parmesan cheese. Bake at 350 º until golden brown. Cool 5 minutes and cut into serving pieces. Serve warm.

Personal
Notes:

Personal
Notes:

I use more mushrooms and add a tbsp. or so of red wine with the lemon juice and worst. sauce.

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